Kalakand Recipe | How To Make Kalakand | Indian Milk Cake (2024)

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Kalakand recipe with step-by-step pictures using fresh homemade paneer. Learn how to make this moist, juicy and absolutely delicious Indian kalakand sweet at home with this recipe.

And I’m preparing this delicious treat to celebrate a special milestone in my blogging existence! Yes, folks, my blog completed 3 years on the 17th of this month.

As I write this post, I’m filled with nostalgic moments. I remember signing up with the free version of WordPress on my mobile at midnight. Just like that, on a whim:) And from there to the present day, I’ve always had mixed feelings about my decision. Sometimes I wonder if the efforts I put into this blog are worth the time and energy I spend. I’m still trying to figure out the nuances that come along with blogging.

What has touched me most throughout this journey is all the amazing feedback I get from you people. It also kind of keeps me going to share more. So for now, I intend to stick around and see how it goes from here.

An occasion needs some celebration and this time I’m sharing a dessert as I usually do.Kalakand is a labor-intensive sweet, and there are shortcuts and the instant versions where you can make kalakand with ricotta cheese, which will help you make some yummy kalakand in a matter of minutes.

But I’m sharing with you the long way! Why? Simply since I had excess milk in the refrigerator which was nearing expiration. And it was also perfect to indulge in some good stuff for an occasion 😀

The version I’m sharing involves making kalakand frompaneer and sweetened condensed milk, both of which are made from scratch. I anyways, prefer to use fresh, homemade paneer for this recipe, as it makes the end product so moist andjuicy.

This is not an authentic recipe to make kalakand, but yields results that are comparable to the ones sold at the sweet marts.

Table of Contents

WHAT IS KALAKAND?

Kalakand is heavenly Indian sweet, a sort of milk fudge.The granular texture of this fudge is what gives it it’s characteristic specialty. Indian sweet, kalakand is moist, insanely delicious and a real treat for sweet lovers!

KALAKAND INGREDIENTS

For this Kalakand recipe, you will just need 4 basic ingredients

Milk
Vinegar/lemon juice
Sugar
cardamom powder

HOW TO MAKE KALAKAND AT HOME? | HOW TO MAKE INDIAN MILK CAKE?

The traditional recipe requires us to simmer and thicken down the milk, then alum is added to get the granular texture, lastly, sugar is added and the mixture is further cooked until you get this fudgy consistency.

The shorter method just requires to combinepaneeror ricotta cheese and sweetened condensed milk, cook for about 10-15 minutes, and set it. Or you could make kalakand in the microwave, by cooking these 2 ingredients.

Now the milk here is different as compared to the milk available in India, it’s difficult to get layers of cream on boiling the milk as we do in India. So it doesn’t tend to be as rich, to compensate that I’ve added some mawaor khoya (milk solids), which is totally optional and can be avoided and not an ingredient that would require you to make a special trip to the grocery store. So feel free to skip it.

KALAKAND RECIPE WITH CONDENSED MILK

For 225-250 grams paneer, use half a tin of condensed milk, about 200 grams. Mix the two, and microwave it, keep stirring in intervals.

Or transfer the mixture to a nonstick skillet, cook till it leaves sides. Do not dry it out else it may crumble when you try to cut it into pieces. A little moisture should be retained. Add a few tablespoons of milk if the mixture looks too dry.

When you used condensed milk, I highly recommend you use fresh homemade paneer, the readymade paneer doesn’t give that soft texture.

One bite of this kalakand burfi and you can feel the juices trickling down your throat. I can’t explain how good this is, if you have eaten some then you already know. But if you haven’t, then my friend, you have to!

ENJOYED THIS KALAKAND? THEN DON’T FORGET TO CHECK OUT SOME MORE DELICIOUS INDIAN SWEETS THAT I’VE SHARED ON THE BLOG

Kesar peda
Chocolate peda
Mango burfi
Badam pista burfi
No-cook instant shahi rabdi
No-cook kesar pista kulfi
Rasmalai
Gulab Jamun
Rava laddu

STEP BY STEP INSTRUCTIONS TO MAKE KALAKAND RECIPE WITH MILK | INDIAN MILK CAKE

TO MAKE THE PANEER

1.Bring milk to boil in heavy bottomed pot/pan. Stir in between to avoid the milk from burning or sticking at the bottom of the vessel.

TO MAKE THE KALAKAND

1.Heat 1 litre / 4 cups milk in a heavy-bottomed pot (I prefer to use a wide pan to speed up things). Also, grease the tin in which you intend setting the kalakand and keep it aside.

2.Bring the milk to a boil, stirring oftento avoid the milk from burning or sticking at the bottom of the vessel. Continue boiling until it reduces to 1.5 cups.

3.Add sugar, stir until sugar dissolves.

4.Lower the heat and add the crumbled paneer, mix well.

5.Also, add the mava if using, stir continuously, cook until most of the moisture is gone, and the entire mixture is thick and hom*ogeneous. Do not dry it out completely. If the mixture is dry, when it sets, and you try to cut it into pieces, it will crumble.

6.When the mixture stops bubbling and begins to clump, it is ready, add cardamom powder, mix and switch off the heat.

7.Transfer to a greased tin/thali, to a height of 1/2 to 1 inches, or as you desire. Sprinkle slivered pistachios or any other nuts of your choice. Press the nuts into the mixture with the help of a spatula. Decorate with silver varak (optional). Leave it to set for about 2-3 hours. Slice and serve.Since this is a milk based sweet, it is best to store it in the refrigerator up to 4-5 days.

NOTE

1.You can skip making paneer at home, and use store-bought instead. If using frozen, bring it to room temperature and use.

HOW TO MAKE KALAKAND SWEET?

Kalakand | How To Make Kalakand | Indian Milk Cake

Freda Dias

Kalakand recipe with step-by-step pictures using fresh homemade paneer. Learn how to make this moist, juicy and absolutely delicious Indian kalakand sweet at home with this recipe.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Indian

Servings 12 pieces

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.

For the paneer

1.5 litres whole milk
2 tbsp white distilled vinegar/lemon juice, as required

For the kalakand

1 litre whole milk
3/4 cup sugar, adjust as per desired sweetness
250 grams freshly prepared paneer
2 tbsp milk mava powder/grated or crumbled mava, optional
1/4 tsp green cardamom powder
1/2 tsp ghee, to grease the tin
1 tbsp sliced pistachios
1/2 sheet silver leaf/ silver varak, optional

Instructions

To make the paneer

Bring milk to boil in heavy bottomed pot/pan. Stir in between to avoid the milk from burning or sticking at the bottom of the vessel.
Once the milk boils, switch off the heat and let it stand for about 5 minutes.Now add vinegar/ lemon juice, 1 tablespoon at a time, stirring with each addition, until the milk splits and you see the greenish whey.
Line a strainer with muslin cloth over a big bowl, drain the split milk, collect the whey. You can use this whey for kneading dough for bread's/ chapatis or even make a soup.
Gather the edges of the muslin cloth, squeeze out the water (exercise precaution as it will be very hot). Wash the chenna well under running water to get rid of the vinegar or lemon juice smell.
Make a knot/ or secure with a thread /rubber band and hang it for about 30 minutes. Do not let it dry completely, let it retain little moisture.
After 30 minutes, open the assembly, transfer it to a bowl, since it is fresh you can easily crumble the paneer with your hands. Set aside. (Will yield approx 250 grams of paneer).

To make the kalakand

Heat 1 liter / 4 cups milk in a heavy-bottomed pot (I prefer to use a wide pan to speed up things). Also, grease the tin in which you intend setting the kalakand and keep it aside.
Bring the milk to a boil, stirring oftento avoid the milk from burning or sticking at the bottom of the vessel. Continue boiling until it reduces to 1.5 cups.
Add sugar, stir until sugar dissolves.
Lower the heat and add the crumbled paneer, mix well.
Also, add the mava if using, stir continuously, cook until most of the moisture is gone, and the entire mixture is thick and hom*ogeneous. Do not dry it out completely. If the mixture is dry, when it sets, and you try to cut it into pieces, it will crumble.
When the mixture stops bubbling and begins to clump, it is ready, add cardamom powder, mix and switch off the heat.
Transfer to a greased tin/thali, to a height of 1/2 to 1 inches, or as you desire. Sprinkle slivered pistachios or any other nuts of your choice. Press the nuts into the mixture with the help of a spatula. Decorate with silver varak (optional). Leave it to set for about 2-3 hours. Slice and serve. Since this is a milk-based sweet, it is best to store it in the refrigerator up to 4-5 days.

Notes

You can skip making paneer at home, and use store-bought instead. If using frozen, bring it to room temperature and use.

Keyword Indian Milk Cake, Kalakand

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